EGG AND LENTIL CURRY

Preparation Method :

• Wash the lentils thoroughly under cold running water, checking for small stones. Put the lentils in a large, heavy- based saucepan with the vegetable stock.
• Cover and simmer gently for about 15 minutes or until the lentils are soft. Drain and set aside.
• Cook the eggs in boiling water for 10 minutes. Remove from the boiling water and set aside to cool slightly. When cool enough to handle, peel and cut in half lengthways.
• Heat the oil in a large frying pan or saucepan and fry the cloves and peppercorns for about 2 minutes. Add the onion, chillies, garlic and ginger and fry the mixture for a further 5-6 minutes, stirring frequently.
• Stir in the curry paste and fry for a further 2 minutes, stirring constantly.
• Add the chopped tomatoes and sugar and stir in water. Simmer for about 5 minutes until the sauce thickens, stirring occasionally.
• Add the boiled eggs, drained lentils and garam masala. Cover and simmer for a further 10 minutes, then serve.